Vinsons Pecan Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 Recipe: plain pastry or,
1 Box: pie crust mix, (9 oz.)
FILLING
1 Bottle: dark karo syrup, (16 oz.)
1 cup: Water, (for heating syrup) (up to 2)
6: Eggs,
1 cup: Sugar,
1 tsp: Vanilla extract,
1 1/2 cup: Whole pecans,
2 tbsp: Margarine,
Directions:
Preheat oven to 325 degrees.
CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set
aside. FILLING: Remove cap from bottle of syrup and heat in a small
saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and
hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells.
Put 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each.
Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let
cool. Serve hot or at room temperature. Store in refrigerator.
NOTES : easy
Recipe by: Chachies New Orleans Posted to MC-Recipe Digest V1 #746 by "Bob
& Carole Walberg" on Aug 17, 1997
Source from luhu.jp
CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set
aside. FILLING: Remove cap from bottle of syrup and heat in a small
saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and
hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells.
Put 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each.
Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let
cool. Serve hot or at room temperature. Store in refrigerator.
NOTES : easy
Recipe by: Chachies New Orleans Posted to MC-Recipe Digest V1 #746 by "Bob
& Carole Walberg"
Source from luhu.jp